christmas 2011

Butter Tarts are a common Canadian offering in the Winter. Studded with moreish pecans and my addition of dark
chocolate chips they are an addictive treat. Also perfect as an alternative for people who aren't fond of Christmas
Fruit mince pies.

Chocolate Pecan Butter Tartlets

For the Pastry

200 grams / 7 oz of flour

a pinch of salt

120 grams / 4¼ oz of butter

50 grams / 2 oz of castor sugar

1 egg

For the Filling

3 eggs

150 grams / 6 oz of soft brown sugar

½ vanilla bean, scrapped

50 grams / 2 oz of butter, melted

100 grams / 4 oz of dark chocolate, chopped

24 pecans halves

icing / confectioners sugar to dust

For the Pastry

Sift the flour and baking powder into a large bowl or food processor.

Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it
resembles fine breadcrumbs.

Whisk the castor sugar and egg together and add to the mixture to make a firm dough.

On a lightly floured bench or board knead the mixture until it forms a smooth ball.

Handle as little as possible to prevent the pastry from becoming hard when baked.

Cover with plastic wrap and refrigerate for 20 minutes.

Preheat your oven to 180°C (356°F)

On a lightly floured board or bench carefully roll out the pastry.

With a cookie cutter cut the dough into rounds to line 24 mini muffin pans, tartlet or patty tins.

For the Filling

In a large bowl beat the eggs, soft brown sugar and vanilla seeds together until well combined.

Add the cooled melted butter slowly and mix to combine.

Place a small spoonful of chopped chocolate in the bottom of each tart shell and top with a pecan half.

Pour in a little filling mixture to just cover about ¾ full.

Bake for 15 to 20 minutes or until the pastry is golden and filling has puffed up and set.